Season the meat and cut into cubes. Fry in a pan with a little oil.
Once cooked and golden brown, reduce the temperature to medium-low and add the diced tomato, cover to let it release its juices.
Add the chopped onion, mix a little, and cover again until the onion becomes translucent. The heat should always be medium-low.
Finally, add the serrano chili, cover, and wait for it to soften. Lastly, add the cilantro leaves, wait for them to release their flavor, and turn off the heat.
I used flour tortillas to make the tacos and served them with guacamole.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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